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Iranian Rice With Potato Crust and Saffron- Served with stew or kabob Recipe

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This recipe for Iranian Rice With Potato Crust and Saffron- Served with stew or kabob is from Leana & Zachary's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup rice
4 cups water
1/4 teaspoon saffron
1/2 teaspoon warm water
2 small potatoes (can use flat bread instead. Enough to cover the bottom of the pan for Tah-dig)
1/4 cup melted butter
Directions:
Directions:
1. Clean, wash, and soak rice for 30 minutes.
2. Cook in a pan with 4 cups water.
3. Boil on high heat for 5 minutes
4. Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
5. Mix saffron and warm water; set aside.
6. Peel potatoes and cut into thick round slices.
7. Pour saffron in a pan.
8. Add 2 tbsps. melted butter and potatoes, and mix very well.
9. Spread sliced potatoes in the bottom of the pan and spoon all rice over.
10.Sprinkle with remaining butter.
11.Cover pan with aluminum foil and leave on very low fire until done.30-40 minutes
12. Transfer rice to a platter so that sliced potatoes are on top of rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Cooking time may vary with altitude and/or heat output.

 

 

 

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